2¼ pounds russet or Yukon gold potatoes
1 whole garlic bulb
1 tablespoon olive oil
½ cup sour cream
2 teaspoons butter
⅛ teaspoon salt
⅛ teaspoon black pepper
2 green onions, cut into small pieces
Some fresh chives
Preheat oven to 375°F. Peel potatoes and cut into even-size pieces. Place in a large pot of lightly salted water. Bring to a boil, then reduce heat and simmer until cooked through, about 20 minutes.
Meanwhile, separate garlic cloves, but do not peel them. Place in a bowl, add olive and toss to coat. Place on a baking sheet and roast in oven until softened, about 10 minutes. Allow cool slightly.
Drain potatoes and return to pot. Mash slightly. Add sour cream and butter. Quickly squeeze pulp from garlic cloves into pot. Add green onions. Add salt and black pepper.
Mash potatoes until combined and smooth. Transfer to a serving bowl. Cut chives into small pieces. Sprinkle over mashed potatoes in bowl. Serve hot.